Living in the South has been a culinary inspiration. In fact, a few months ago I took it upon myself to grind up my very own blackened seasoning. However, my first attempt was met with utter failure. While I thought my take on blackened fish tacos was a success my official taste tester (da wife) was not impressed.
After spending a few weeks licking my wounds I was blessed to find redemption knocking at my door. A good friend from Southern California had taken pity on my landlocked butt and sent several fresh Ahi tuna fillets, that’s Yellowfin to the uninitiated.
Armed with fresh Ahi, an over-sized papaya, and a little arugula, I got to work.
First off, you’ll want to prepare your papaya salsa. In order for all the flavors to meld you’ll want to let the salsa to chill in the fridge for about 30 minutes.
Papaya Salsa Recipe:
1 Fresh Papaya Chopped
1-2 Tomatoes Chopped
2 Lemons Juiced
½ Red Onion Finely Chopped
2 Jalapenos Chopped (adjust amount for heat preference) ADD LAST!
Salt and Pepper to taste
Chop and add ingredients to a bowl and chill covered in refrigerator. However, hold back on adding the jalapenos until you are ready to serve, otherwise the lemon will kill the spiciness of the jalapenos.
You can make your own blackened seasoning or you can buy a premixed seasoning from the local market. Personally, I made my own by following these instructions. I should mention that I ground these ingredients in a mortar (wedding registry FTW!) to insure they were extra fine. As for the fish, I cleaned my fillet and applied a generous amount of blackened seasoning to the outer surface.
Heat your skillet on high with a small amount of grape seed oil, about 2-3 tablespoons. Once the oil is hot add fillets and sear for about three minutes on each side.
Serve with a salad of your choice and enjoy!